Go Back
–+ servings
Creamy Winter Vegetable Casserole

Creamy Winter Vegetable Casserole for Cozy Nights In

This Creamy Winter Vegetable Casserole is a delightful blend of seasonal vegetables wrapped in a rich cheese sauce, perfect for warm, cozy dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 head Cauliflower florets Can substitute with Brussels sprouts for a different flavor.
  • 1 head Broccoli florets Swap with asparagus if desired.
  • 2 cups Sliced carrots Can use parsnips as a sweet alternative.
For the Cheese Sauce
  • 3 tablespoons Butter Substitute with olive oil for a dairy-free version.
  • 3 tablespoons All-purpose flour Gluten-free flour can be used for a gluten-free dish.
  • 2 cups Whole milk (warm) Can replace with almond or oat milk for a dairy-free option.
  • 1 cup Shredded cheddar cheese Use dairy-free cheese for a vegan option.
  • ½ cup Grated Parmesan cheese Nutritional yeast can be a substitute for a vegan option.
For Seasoning
  • 1 teaspoon Garlic powder Fresh garlic can be used for a more intense taste.
  • 1 pinch Ground nutmeg Omit if not preferred.
  • to taste Salt and black pepper Essential to enhance all flavors.
For the Topping
  • 1 cup Breadcrumbs (optional) Crushed crackers can be an alternative.
  • ¼ cup Chopped parsley (for garnish) Can be substituted with thyme or chives.

Equipment

  • 9x13 inch baking dish
  • Medium saucepan
  • Steaming basket or microwave-safe bowl
  • large mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. Wash and chop the cauliflower florets, broccoli florets, and sliced carrots into bite-sized pieces. Steam the vegetables for about 5-7 minutes until just tender.
  3. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add 3 tablespoons of all-purpose flour, whisking constantly to form a roux.
  4. Gradually whisk in 2 cups of warm milk, continuing to stir until the sauce thickens and bubbles gently.
  5. Stir in 1 teaspoon of garlic powder, nutmeg, and salt and black pepper to taste. Mix in 1 cup of shredded cheddar cheese and ½ cup of grated Parmesan cheese until melted.
  6. In a large mixing bowl, combine the steamed vegetables with the cheese sauce until well-coated.
  7. Pour the mixture into your greased baking dish and sprinkle breadcrumbs over the top if desired.
  8. Bake for 20-25 minutes until bubbling and golden brown, then broil for an additional 2-3 minutes for crispiness.
  9. Let rest for 5-10 minutes before serving, garnished with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze tightly wrapped for up to 2 months. Reheat at 350°F for 20-25 minutes or microwave individual portions.

Tried this recipe?

Let us know how it was!